Bouchon Pumpkin Muffins with Pumpkin Streusel Recipe
These Bouchon Pumpkin Muffins with Pumpkin Streusel combine moist, spiced pumpkin batter with a crunchy pumpkin seed streusel topping. Resting the batter and streusel overnight enhances the flavor and texture, resulting in perfectly tender and flavorful muffins ideal for fall or any pumpkin lover’s treat.
- Prep Time: 15 minutes plus 2 hours to overnight resting time
- Cook Time: 25-30 minutes
- Total Time: 2 hours 40 minutes to overnight plus 30 minutes baking time
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Muffin Batter
- 1 & 1/2 cup all purpose flour
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp nutmeg
- 1 pinch all spice
- 1 tsp salt
- 1 cup granulated sugar
- 1/2 cup canola oil
- 3/4 cup canned pumpkin
- 2 large eggs
Streusel Topping
- 1/4 cup + 2 tbsp all purpose flour
- 1/4 cup granulated sugar
- 1/3 cup pumpkin seeds (unroasted, unsalted)
- 1/4 tsp salt
- 3 & 1/4 tbsp butter (1.75 oz)
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking soda, cinnamon, ground cloves, nutmeg, all spice, and salt. Mix well and set aside to be incorporated later.
- Mix Wet Ingredients: In the bowl of a stand mixer, combine granulated sugar and canola oil. Mix on low speed for about one minute until combined. Add canned pumpkin puree and continue mixing for another minute until the mixture is smooth. Incorporate eggs one at a time, mixing for 15 seconds after each addition to fully integrate.
- Combine Dry and Wet Ingredients: Add the sifted dry ingredient mixture into the wet mixture in two increments. After each addition, mix only until the flour has just disappeared, avoiding overmixing to keep the muffins tender. Transfer the batter to an airtight container and let it rest for 2 hours or preferably overnight to develop flavor and improve texture.
- Prepare Streusel Topping: While the batter is resting, add the streusel ingredients — flour, sugar, pumpkin seeds, salt, and butter — to a clean stand mixer bowl. Using the paddle attachment, mix until the mixture resembles coarse crumbs. Store the streusel in an airtight container and refrigerate for 2 hours or overnight to chill and meld flavors.
- Preheat Oven and Prepare Muffin Tins: When ready to bake, preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners to prevent sticking and ease cleanup.
- Fill Muffin Liners and Add Streusel: Divide the rested muffin batter evenly among the 12 prepared muffin cups. Generously top each muffin with the chilled pumpkin streusel mixture to create a crunchy topping.
- Bake Muffins: Place the muffins in the preheated oven, then immediately reduce the temperature to 325°F (163°C). Bake for 25 to 30 minutes, or until a wooden skewer inserted in the center of a muffin comes out clean, indicating they are fully baked.
Notes
- Resting the batter and streusel overnight enhances the flavor and texture of the muffins.
- Use unroasted, unsalted pumpkin seeds for the best streusel texture and flavor.
- Watch the oven temperature carefully—starting high then lowering helps muffins rise properly before slow baking.
- Cool muffins completely before storing to maintain the crispiness of the streusel topping.
- These muffins freeze well; thaw at room temperature and warm slightly before serving.
Keywords: pumpkin muffins, pumpkin streusel, fall baking, spiced muffins, pumpkin seeds, breakfast muffins, moist muffins
